A rich and fragrant curry featuring tender lamb shanks and creamy pumpkin, enhanced by a vibrant homemade Massaman curry paste. The slow-cooked lamb absorbs aromatic spices, while the pumpkin adds sweetness and velvety texture. Serve this delicious curry with steamed jasmine rice, making it perfect for a cozy dinner.
Ingredients 25
Steam Rice
Curry Paste
Lamb Shanks
Curry
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Method 6
To Cook Steam Rice
Bring to boil in a small pot, add washed and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
To Make Curry Paste
Chop and prepare the ingredients for the curry paste, according to instructions above. In a medium size pan, toast the curry paste ingredients – , , , , , , , , – without oil for 3-5 minutes until fragrant. Keep the heat on medium low.
Pound into a paste with a mortar and pestle, or blend in a food processor. Set aside.
To Cook Lamb
Boil with , , , and , once comes to the boil. Add to simmer for 2 hours on low heat. Take out the lamb shanks and set aside. Strain the liquid and keep it to use in the final curry.
To Make Curry Sauce
In a large size pot, add to fry the curry paste for 3-4 minutes until fragrant. Add , , , (from the previous step), , , , and , stir to combine, bring to boil on low heat, once comes to the boil. Add and to simmer for 15-20 or until the pumpkin is soft.
Transfer to the bowl, garnish with crushed roasted and serve with steamed .
Songkran Fa-A-Loon's tips
Cooking the lamb shank separately will help you control the way the lamb is cooked and give you a flavourful stock. This step will also help keep the colour of the curry nice and bright red, as it won't overboil.
